Bacon Wrapped Pork Tenderloin Medallions
Juicy, tender pork tenderloin wrapped in crispy bacon and basted with a garlic herb butter.
Ingredients
- 1 pork tenderloin (about 1.5lbs) or pre-sliced pork medallions
- 8 slices bacon thin-sliced
- 3 tbsp butter melted
- 2 cloves garlic minced
- 1 tsp fresh thyme or 1½ tsp dried
- 1 tsp fresh rosemary or 1½ tsp dried
- 1 tsp smoked paprika
- 1½ tsp salt
- 1½ tsp black pepper
- toothpicks or butcher's twine
Instructions
- Prepare the Pork: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a wire rack for crispier bacon. Slice the pork tenderloin into 1½-inch thick medallions
- Wrap in Bacon: Wrap each pork medallion with one slice of bacon, securing it with a toothpick or twine. Place the wrapped medallions seam-side down on the baking sheet.
- Make the Herb Butter: In a small bowl, mix the melted butter, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper. Brush half of the butter mixture over the top of the medallions.
- Bake: Bake for 15 minutes, then flip the medallions. Brush with the remaining butter mixture and bake for another 10-12 minutes, or until the internal temperature reaches 145°F (63°C). For extra crisp bacon, broil for 2-3 minutes at the end.
- Rest & Serve: Remove from the oven and let the pork rest for 5 minutes before serving. Garnish with extra herbs or a drizzle of melted butter for even more flavor.
Notes
Avoid overcooking- use a meat thermometer to check the internal temperature to keep it tender.